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Smoked Tri-Tip Fajitas

How to get smoke flavor into your fajitas. Smoke a Tri-Tip and slice thinly for these incredible, tender, smoky, and savory steak fajitas.
Course Entree
Cuisine barbecue, bbq, fajitas, Mexican, smoked foods, Tex-mex
Servings 4 servings


For the Tri-Tip:

For the Fajitas:

  • 1 medium red onion, peeled and sliced
  • 3 bell peppers, mix of red, green, yellow, stemmed and seeded, and sliced into strips
  • ½ teaspoon dry rub, or simply salt and pepper
  • smoked Tri-Tip, cut into thin slices
  • 8-12 flour tortillas
  • Additional toppings: guacamole, salsa, sour cream, shredded cheese


For the Tri-Tip:

  • Preheat smoker to 250 degrees.
  • Cover the trip-tip in olive oil and sprinkle your favorite rub on it.
  • Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature is 130 degrees for medium rare - medium and remove.
  • Wrap tri-tip in foil and place in a cooler (no ice) to keep warm for anywhere from 30-90 minutes. This will continue the cooking process thus the medium doneness. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
  • Cut across the grains in thin strips for fajitas.

For the Fajitas:

  • Heat up a heavy cast iron pan or skillet to med-high heat.
  • Add a tablespoon of olive oil, and then add the peppers and onions. Toss them with your dry rub (or salt and pepper). Let them sear and cook until they begin to soften (around 6-10 minutes, depending on your desired softness), while tossing them often.
  • Slice the meat into thin slices to prep for building your fajitas.
  • Heat up your tortillas.
  • To serve, load up each tortilla with a couple slices of meat, then add your veggies and other toppings.


If using leftover Tri-Tip heat up your meat first, then set aside. Use that same pan with the meat drippings to heat up your peppers and onions.